It was nice to learn that barbecue and grilling are different things. In Brazil we only grill - and the best tradition is, imho, the Urugayan one. I was aware of how barbecue was prepared traditionally in the US and that it was a kind of quick smoking. I find it weird that people with money go after vintage barbecue sauce bottles, though ... because traditionally there was no barbecue sauce! Now ... here are a few tips for a nice gilling: never do it over fire! do it over really hot embers. Don't touch the meath - let it grill on one side, flip it, let it grill on the other side. To check when to flip it, look for water appearing on the upper side. The way to prepare rare, medium or well-done options one must change the thickness of the steak: thinner to thicker for well-done to rare. The problem is to get a succulent steak the embers must be really hot and if the steak is too thick then the time it will take to too cook the center will cause the bottom side to burn. Now ... guess where I had the best steak ever? It was in Florence at the I Latini restaurant. I should warn you in advice: they are very religious people and will never prepare a well done steak because ... well ... it's a sin!
The themes will be assassinations and barbecues? Will Joe Pesci make a cameo in this episode?
Ever since television went to hell im depending on you guys.
It was nice to learn that barbecue and grilling are different things. In Brazil we only grill - and the best tradition is, imho, the Urugayan one. I was aware of how barbecue was prepared traditionally in the US and that it was a kind of quick smoking. I find it weird that people with money go after vintage barbecue sauce bottles, though ... because traditionally there was no barbecue sauce!
Now ... here are a few tips for a nice gilling: never do it over fire! do it over really hot embers. Don't touch the meath - let it grill on one side, flip it, let it grill on the other side. To check when to flip it, look for water appearing on the upper side. The way to prepare rare, medium or well-done options one must change the thickness of the steak: thinner to thicker for well-done to rare. The problem is to get a succulent steak the embers must be really hot and if the steak is too thick then the time it will take to too cook the center will cause the bottom side to burn.
Now ... guess where I had the best steak ever? It was in Florence at the I Latini restaurant. I should warn you in advice: they are very religious people and will never prepare a well done steak because ... well ... it's a sin!
One month before the shots on Trump, wow